Shelly's Recipe

CHICKEN PANINI

Category: Sandwiches

1/4 cup mayonnaise
2 clove garlic, minced
1 tbsp olive oil
1 cup chopped red onions
1 tbsp honey and balsamic vinegar
2 boneless, skinless chicken breasts
1 tbsp Italian Seasoning
4 slices provolone and mozzarella cheeses
4 slices focaccia bread, toasted
Lettuce
4 tsp small Sicilian capers
4 thick, ripe tomato slices

Preheat oven to 375. Combine mayonnaise and half the minced garlic in a small bowl; mix well. Keep refrigerated.

Heat olive oil in a small skillet. Add onions and cook, stirring, until crisp and tender; about 2 minutes. Add honey and balsamic vinegar. Reduce heat to low and simmer, stirring occasionally, until almost all of the liquid is evaporated (4-5 minutes).

Lightly pound chicken breasts and sprinkle with Italian seasoning. Heat grill pan and pan grill chicken breasts, turning once until grilled, but not quite done.

Spread each whole focaccia toasted bread slice with mayonnaise mixture. Top with bread slice with 1 slice each of the cheeses. Top 2 slices each with one grilled chicken breast, onion mixture, lettuce, capers, tomato slices and remaining toasted bread slice.

Flatten slightly with a brick wrapped in foil. Grill Panini on a lightly-oiled pan from both sides until crisp on the outside. Place for 2-3 minutes in hot oven until cheeses are melted, turning once. Cut each Panini into quarters. Serves 6

NOTE: Good served with an antipasto salad made with fresh tomato, basil, onion and mozzarella cheese.